COOK

Press, Volume XCV, Issue 28223, 11 March 1957, Page 2

COOK

with Elizabeth Fish Salad Housewives are always thinking up new and ingenious ways of cooking left over cold meat, but seldom consider the same problem with fish, chiefly because the average housewife who buys her fish orders just what she requires and there is little left over to worry about. Just now however, in holiday homes all over the country, fishermen are bringing in their catches. This of course is a slightly precarious way of planning a meal, and the wise, or pessimistic, housewife usually keeps a tin or two in the storecupboard just in case all the big ones got away. If luck has been good though, many a housewife this minute feels that she is just, surrounded with fish. Well, it is just as nice cold as hot, so give it a change of flavour by making this easy Fish Salad. Fish Salad: 1 breakfast cup rice, 2 cups water, IJlb cooked flaked fish, 3 tablespoons chopped gherkins, 2 tablespoons capers, 4 tablespoons chopped chives (or 1 small cooked onion, finely chopped), 1 tomato, 6-8 tablespoons mayonnaise or oil and vinegar. Cook rice, covered, in the top of a boiler. When tender and the water absorbed allow to become luke warm. Add flaked fish, chopped gherkins, capers, and a little salt and pepper. Add chives or onion, and a dash of onion salt. Scald and skin one tomato and chop finely. Stir through, together with about four tablespoons each of oil and vinegar, or thick mayonnaise. Take spoonfuls out and make into neat mounds on lettuce leaves.